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Zucchini Crepes

 Zucchini Crepes
"By keeping a few of these tender well-stuffed crepes in the freezer, I can easily reheat them when vegetarian friends stop by unexpectedly," writes Patricia Moyer of Island, Pond, Vermont. "Plus, they're a great way to use up extra zucchini."
6 ServingsPrep: 25 min. + chilling Bake: 20 min.


  • 1 cup all-purpose flour
  • 2 Eggland's Best Eggs
  • 1/2 cup egg substitute
  • 1-1/2 cups fat-free milk
  • 3/4 teaspoon salt
  • 1 large onion, chopped
  • 1 medium green pepper, chopped
  • 1 cup sliced fresh mushrooms
  • 1 tablespoon canola oil
  • 1 medium zucchini, shredded and squeezed dry
  • 2 medium tomatoes, chopped and seeded
  • 1-1/2 cups (6 ounces) shredded reduced-fat cheddar cheese, divided
  • 1/4 teaspoon salt
  • 1/4 teaspoon dried oregano
  • 1/8 teaspoon pepper
  • 1-1/2 cups meatless spaghetti sauce


  • In a large bowl, whisk together the flour, eggs, egg substitute, milk
  • and salt until smooth. Cover and refrigerate for 1 hour.
  • Heat an 8-in. nonstick skillet coated with cooking spray; pour about
  • 1/4 cup batter into center of skillet. Lift and tilt pan to evenly
  • coat bottom. Cook until top appears dry; turn and cook 15-20 seconds

2 of 2

Zucchini Crepes (continued)

Directions (continued)

  • longer. Remove to a wire rack. Repeat with remaining batter, coat
  • with cooking spray as needed. When cool, stack crepes with waxed
  • paper or paper towels in between.
  • In a large skillet, saute the onion, green pepper and mushrooms in
  • oil until tender. Add zucchini; saute 2-3 minutes longer. Remove
  • from the heat; stir in tomatoes, 1 cup of cheese, salt, oregano and
  • pepper.
  • Spoon onto crepes and roll up. Arrange in a 13-in. x 9-in. baking
  • dish coated with cooking spray. Spread spaghetti sauce over crepes.
  • Cover and bake at 350° for 15-20 minutes. Sprinkle with remaining
  • cheese. Bake, uncovered, 5 minutes longer or until cheese is melted.
  • Yield: 6 servings.
Nutritional Facts: One serving (2 filled crepes) equals 264 calories, 7 g fat (2 g saturated fat), 78 mg cholesterol, 900 mg sodium, 33 g carbohydrate, 3 g fiber, 18 g protein. Diabetic Exchanges: 2 lean meat, 1-1/2 starch, 1 vegetable.